Crispin (hard cider) braised pork

First off you better be voting for us in the latest Foodbuzz challenge.  The winnings will go to our new favorite charity…..Prevention of Sobriety.  You can vote by clicking here.

This is the perfect time of year because apples are flying errr…falling off the trees.  When Heather came home with apple cider that was made with maple syrup (The Saint by Crispin) the drunk inside me goes ohhh…..going to be a good weekend but then the evil pork genius side kicked in and goes this would make an awesome pig bath especially when it all starts with bacon grease.

If you have not tried this stuff you must run your butts to the latest liquor store and buy some.  Not only is it great for drinking but culinary wise this cider is freaking amazing.

Without further rambling I am off to crack open another one and enjoy the fall weather…………

Ingredients:

  • 2 lbs of pork shoulder cut in 1 inch cubes
  • All purpose flour
  • bacon grease
  • 1 onion
  • 4 cloves of garlic
  • 1 liter of crispin with maple aka “The Saint” (or 2 bottles of regular hard cider)
  • Tablespoon of fresh sage
  • 2 bay leaves
  • pinch of crushed red pepper
  • 2 carrots
  • couple handfuls of quartered red potatoes
  • 1 medium head of cabbage
  • 1 granny smith apples cut into small dice

Steps to success:

  1. Flour the pork. Add in a couple tablespoons of bacon fat in a large Dutch oven over high heat. Brown the pork and set aside.
  2. Drain all but 1 TB of fat and add in the onion and cook until softened. Add in garlic and cook for 30 more seconds.
  3. Add in the crispin, crushed red pepper, pinch of salt, black pepper, sage, bay leaves, and pork. Cover and simmer for about and hour.
  4. Add in the carrots and potatoes. Cover and simmer for 15 more minutes.
  5. Add in the cabbage and apple on top. Cover and simmer for 30 more minutes or until the cabbage is soft, pork pulls away, and the potatoes are done.

Serve and enjoy!

Cooked up by Jeff

5 Comments

  1. 5
    September 28

    I wonder if I can find Crispin. Sounds like a good beverage of choice!

  2. 4
    September 23

    Oh wow. That’s an awesome fall dish. When you’re starting with bacon grease, it’s hard to go wrong.

    I would love to try some of that cider. I havent’ had hard cider since I went to Ireland 7 years ago.

  3. 3
    September 23

    Ooh, that is my favorite charity, too! I’m on the board.
    And this dish looks so good. I am always looking for new things to do with pork, Maybe I’ll adapt this to my slow cooker.

  4. 2
    September 22

    Oh wow, this sounds so good! Where is the maple cider made? Sounds like a definite could be Vermont thing – although I have not heard of it, which would be impossible. ANYWAY…great looking pork and GOOD LUCK in the Foodbuzz challenge!

  5. 1
    September 22

    Oooh, awesome! May have to give that a whirl with some local cider. I can’t get Crispin here. Bummer!